CSA 2024 Spring Week 10

Written by

Kathy Aylesworth

in

Tricolor Beans

Napa Cabbage (NSOF)

Sweet Baby Carrots

Sweet Red Onions (cured)

Red Leaf Lettuce (NSOF)

Shishito Peppers

New Red Potatoes

Cherry Tomatoes

Stonefruit Medley (WAT)

This time of year you may start noticing more abbreviated names next to the fruits and veggies on your CSA list. While we continue farming even through the hottest months of the deep southern summer, there are real pest and heat related limitations to contend with. There aren’t too many year-round, diversified organic growers in North Central Florida, but we carry on to pay the bills, grow the farm, and employ year-round staff. The Frog Song crop list may get shorter, but we all look forward to summer favorites we know and love like okra, basil, peppers, seminole pumpkins, eggplant and malabar spinach! To keep on delivering our CSA members a well-rounded, in-season box filled with awesome food through the summer months, Farmer John began seeking out other organic partner growers that could supplement our offerings. That’s when he jumped in the truck and began to visit farmers in the greater Southeast and Mid-Atlantic region to see what they had growing, and how they are growing it on their farms. All partner producers are certified organic (unless specified otherwise) and you can learn more about each of them in the online store by clicking the farm name under the item or clicking “Meet Your Producers“. Check out the video up on our channel from John’s visit to Clem’s Organic Farm in Pisgah Forest!

This week there is a beautiful medley of stone fruit from the orchards of Watsonia Farms in Monetta, SC made up of peaches, plumcots, and sugar plums. Your greens this week, Napa Cabbage and Red Leaf Lettuce, are grown by New Sprout Organic Farm partners. The rest of your share is full of late spring crops from the farm, including sun ripe cherry tomatoes!

For recipes this week: stuffed Napa cabbage rolls, Caprese skewers, and a three bean salad.

Stuffed Napa Cabbage Rolls adapted from Aggie’s Kitchen

Ingredients

  • 1 lb lean ground pork or beef (or sub with a vegan protein)
  • 2 carrots, shredded
  • 1 cup cooked brown rice or quinoa
  • 4–5 garlic cloves, minced
  • 2 tablespoons ginger, minced
  • 1 small onion, minced
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili sauce (or chili garlic sauce!)
  • salt and pepper, to taste
  • leaves from 1 large head of Napa cabbage

Instructions

  1. Preheat your oven to 400 degrees.

  2. Prepare your filling by gently combining uncooked pork or beef, shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.

  3. To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable.

  4. Spoon your filling to each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for about 30-35 minutes or until completely cooked through.

  5. Serve with juices from baking dish and additional chili sauce.

Caprese Skewers from Spend With Pennies

Ingredients

  • 12 mozzarella balls (bocconcini)
  • ¼ cup olive oil
  • ½ teaspoon Italian seasoning
  • 1 clove garlic sliced, optional
  • salt & black pepper to taste
  • 24 cherry or grape tomatoes about 1 pint
  • 24 small basil leaves or 12 large
  • 2 tablespoons balsamic glaze optional

Instructions

  1. Combine olive oil, Italian seasoning, garlic if using, and mozzarella. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.
  2. Wash tomatoes and basil leaves and gently pat dry. If basil leaves are large, rip in half.
  3. Thread a cherry tomato on each skewer followed by a basil leaf, a mozzarella ball, another basil leave and finally another tomato.
  4. Discard garlic slices (or reserve for cooking) and drizzle 1 tablespoon olive oil marinade and balsamic glaze over skewers. Season with salt & pepper.
Three Bean Salad from Love & Lemons

Ingredients

  • 8 ounces green beans, cut into 1-inch pieces
  • ¼ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 garlic cloves, grated
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey or maple syrup
  • 1 teaspoon sea salt
  • ½ cup very thinly sliced red onion
  • freshly ground black pepper
  • 1½ cups cooked chickpeas, drained and rinsed
  • 1½ cups cooked kidney beans, drained and rinsed
  • 2 celery ribs, thinly sliced
  • ½ cup finely chopped parsley

Instructions

  1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels or a kitchen towel to dry.
  2. In a large bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, honey, and salt. Add the onion, chickpeas, kidney beans, celery, green beans, and parsley, and toss to coat. Chill for 1 hour, then serve.

 

 

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